Puree

Mashed ingredients rubbed through a sieve or a colander.

Purslane

A garden weed with thick, fleshy stalks and leaves; it grows prostrate and spreads over the ground in rich soil. Is eaten in European countries.

Pourpiek En Friture A La Milanaise

Fried purslane. It is punctured and rolled in cinnamon, dipped in batter and fried.

Pyroligneous Acid

Used in sugar boiling to prevent graining and is said to give better keeping qualities to the candy than the other acids used. This acid also preserves meat from spoiling: it is the principle in smoke which cures bacon and sausages.

Quahaug

A large variety of clam; esteemed for its flavor although only a portion is eatable. The favorite way of cooking is egged, breaded and fried same as oysters; the clams appear to be in strings in consequence of the hard portions having been removed as they were opened. Can be bought in cans. Quahaugs are more largely used for fish bait than for eating. They are unknown on the other side of the Atlantic.

Quass

Quass, the fermented cabbage water of the Russians, is their popular tipple. Next to beer, it has more votaries thau any other fermented beverage.

Quassia Chips

To be bought at the druggists. An infusion in boiling water with syrup makes fly-poison.

Queen Pudding

A meringue pudding, made of a rich bread custard baked one inch in depth in a pan, spread over when barely set with fruit jelly or marmalade, covered with soft meringue, sifted sugar on top and baked light color. Eaten with cream.

Queen Fritters

The popular name of beig-nets souffles, made of the same peculiar paste as petits-chaux and profiterol/es, and cream puffs, which is 1 pint water, 7 oz. butter or lard, 9 oz. flour, 10 eggs. The water and butter boiled together, flour dropped in and stirred and cooked to paste, eggs well.beaten in, off the fire, one at a time. Small spoonfuls dropped in hot lard enough to float them, expand end become hollow. Eaten with sauce or powdered sugar.

Queen's Cakes

Small drop cakes made of 1/2 lb. each butter and sugar, 4 or 5 eggs, 3/4 lb flour, 1/2 lb. currants. Dropped on paper with the bag and tube, sugared on top, baked.

Queen's Tarts

Grated rind and juice of 2 oranges and 1 lemon, 4 oz. sugar, 5 yolks. Makes a sort of orange custard, the juice being in place of milk. Filled into patty-pans with puff paste bottoms, baked.

Quince

A fruit like a pear in shape, useful for preserving, for making jelly and marmalade, but of little importance in comparison with the other large fruits. It is found at its best put up in cans, the long cooking of the canning process being an advantage with so hard a fruit. Can be used in a ma jority of the ways given for other fruits. (See Apples, Apricots, Pears).

Racines (Fr)

Certain vegetables; turnips carrots and potatoes served as a garnish.

Radishes

In an emergency white turnip radishes may be cooked and served in the place of young turnips, and many prefer them to turnips when nicely cooked.

To Prepare For Table

Radishes should be kept in ice water; the long reds should be scraped or thinly pared in stripes, a stripe of white showing with a stripe of red. Round radishes may be cut with the point of a penknife so that the outside will curl backwards from the white core like a flower in shape. Radishes are eaten with the fingers like olives and asparagus.

Golden Radishes

In the oblations of garden fruits which the Greeks offered to Apollo in his temple of Delpos, they dedicated turnips in lead and beets in silver, whereas radishes were presented in beaten gold.

Radish Tops

Make excellent greens cooked as spinach.

Radishes In Salad

Much good use of radishes can be made in the decoration of salad dishes, and they are good cut up in various green salads.